Fast 800 recipes Ginger and chili baked fish - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Fast 800 recipes Ginger and chili baked fish By You Magazine - June 9, 2019 A super-easy Fast 800 baked fish dish which is perfect for one and can be easily multiplied for extra servings. We’ve used cod but any thick white fish will work well. Serve with long-stemmed broccoli, mangetout or stir-fried vegetables to fill half the plate. Smith & Gilmour SERVES 1 2 tsp olive or rapeseed oil 175g thick white fish fillet, such as cod (preferably skinned) 1 garlic clove, peeled and thinly sliced 15g stem ginger (around 1/2 ball), drained and cut into matchsticks 1 spring onion, trimmed and diagonally sliced 1 red bird’s eye chilli, thinly sliced, or 1/4 tsp crushed dried chilli flakes juice of 1/2 small lime, plus extra wedges to serve handful fresh coriander leaves 1. Preheat the oven to 200C/180C fan/gas 6. Place a rectangle of kitchen foil on a baking tray and drizzle with the oil. 2. Place the fish skin-side down on one half of the foil, leaving enough to cover. Sprinkle the fish with the garlic, ginger, spring onion and chilli, and squeeze over the lime juice. Season with sea salt and plenty of ground black pepper, then fold the foil over the fish to cover and roll up the edges to seal the fish inside. Don’t make the parcel too tight as space is needed to create steam to cook the fish. 3. Bake in the oven for 12-15 minutes, or until the fish is cooked and flakes into large pieces when prodded with a fork. 4. Carefully open the foil parcel and lift the fish on to a warmed plate, using a fish slice or spatula. Spoon the cooking juices over the fish, top with lots of fresh coriander and serve with lime wedges. COOK’S TIP You’ll usually find jars of stem ginger in the baking department of the supermarket, but 1 teaspoon freshly grated ginger can be used instead. ON 5:2 NON-FAST DAYS Serve with brown rice or a mixture of wild rice and brown basmati (from a pouch of ready-cooked, if you like). NUTRITION PER SERVING CALS 233, PROTEIN 31g, FAT 7g, FIBRE 0.7g, CARBS 11g SAVE 20% ON THE BRILLIANT FAST 800 RECIPE BOOK The Fast 800 Recipe Book by Dr Clare Bailey and Justine Pattison with foreword by Dr Michael Mosley will be published by Short Books on Thursday 13 June, price £14.99. To order a copy for £11.99 until 23 June, call 0844 571 0640; p&p is free on orders over £15. Visit thefast800.com for more information about the programme and advice on how to lose weight, stay healthy and live longer. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved